BEN HETZEL
GENERAL MANAGER
Ben graduated from Johnson & Wales University and worked with the Blue Point group after earning his degree in Culinary Arts. Without knowing it, Ben was setting his course towards Brewsters from the banks of North Carolina.
But before that could happen, he had to spend 10 years working his way up through the ranks at the Ritz Carlton. Later he opened his first restaurant, Uva Enoteca in 2008, then further honed his skills managing all front of the house operations as GM and wine director at Daniel Patterson’s Alta CA.
Ben brings with him a wealth of knowledge and experience ensuring you'll have a comfortable (and delicious) visit.
Wesley Shaw
EXECUTIVE CHEF
Wesley Shaw came to Brewsters from the Presidio Social Club. He combines Michelin guide Nominated executive chef experience with organic farm management.
His dedication to quality barbecue shined as chef and pit master for Jacks BBQ, a central Texas style BBQ restaurant in Seattle, Washington. In Seattle he was also Chef de Cuisine at Poppy, nominated for James Beard Nomination of best restaurant in the Pacific Northwest and featured in the 2015’s “1000 Restaurants to Eat Before You Die.”
He has an extensive background in the Bay Area and West Coast restaurants, working in leadership roles for a wide variety of restaurants including Servino, Rose’s, Piatti & Balboa.
Wesley received his B.A. Culinary Arts from the California Culinary Academy in San Francisco.
CAPPY Sorentino
BEVERAGE DIRECTOR
Cappy Sorentino was born and raised in Sonoma County, and was destined at an early age for the hospitality business. He started working in Sonoma County restaurants at the tender age of 17, and has worked all over Sonoma County in some of its finest establishments, including Willi’s Wine Bar and Stark’s Steakhouse. Cappy opened and ran the award winning Spoonbar, leaving to manage bars in Los Angeles, where he opened up Hatchet Hall and the Old Man Bar in Culver City. He came back home to Sonoma County to partner at Duke's Spirited Cocktails, until leaving in 2020 to start a canned cocktail company, Cappy Shakes, where he made his award-winning cocktails for retail during the pandemic.
He is recognized as a leader in the bar industry, which includes accolades such as Zagat's 2013 30 under 30, and awards such as Best Bar and Best Bartender from both Bohemian and Press Democrat.’
Jillian adams
DIRECTOR OF EVENTS
Jillian was destined to follow a path into the hospitality industry, growing up within a family of restaurateurs (Pals Cabin, Mayfair Farms) in New Jersey. It was under their guidance that her deep appreciation for service, creativity and community began to take shape. Jillian moved to San Francisco in 2008 to further develop her passion for event planning. She held key roles with leading Bay Area event production companies, including Noise Pop Industries, High Sierra Music Festival and Downey Street Events. In 2012, she put her roots down at Mission Bowling Club as the founding Director of Events. Her time at this beloved venue allowed her to curate private events for all walks of life within the community (such as Bowling With Grace from NPR’s The Kitchen Sisters) and dive deeper into the food and beverage industry.
In 2016, Jillian and her husband moved to the Central Coast to follow an opportunity in the wine industry. With her husband making wine and Jillian planning events for Tolosa Winery, it was an amazing opportunity to absorb a new region and further develop professionally. Another career opportunity brought Jillian and her family, including two beautiful children, back to the Bay Area in 2019 and they excitedly relocated to Petaluma. She is thrilled to be a part of this beautiful community and the Brewsters family!
tODD sHOBERG
FORMER EXECUTIVE CHEF
We are mourning the loss of our very good friend and team member, Todd Shoberg. He was tragically killed in an accident on September 29, 2020. He is in our hearts forever.
Todd grew up in the small farming and fishing port town of Grand Haven, Michigan, where he excelled in sports. Eventually he was competing on the national level in mountain biking, which led to a fixation on food as a tool to nourish and fuel the human body to exceptional lengths. This was the clear beginning to his culinary journey.
During his adult career as a professional cyclist, Todd worked as almost every front of the house position in restaurants, in whatever parts of the country his training took him. Eventually Chef Jonathan Perno of San Francisco's Postrio (Wolfgang Puck), ran into him at his former restaurant in Albuquerque, New Mexico. Under his tutelage, Todd, who had no kitchen experience, was transformed into a capable cook. After being encouraged to come West to San Francisco by Perno, Todd ascended to the level of Sous Chef at various San Francisco stalwarts like Town Hall.
After some time away in the Rocky Mountains continuing his culinary career with top restaurants, Todd returned to the Bay Area to help reimagine the food program for Mill Valley's Piatti, and later with various sister-restaurants. After helping to open the lauded Stone Brewery's Liberty Station in San Diego, Todd returned North and cemented his culinary star with Mill Valley's Molina where he was able to create a new standard in establishing an entire dining experience that transcends 'just' really great food and service.